Bur'Ghul And Lentil Soup
|Lentils||1 Cup (16 tbs)|
|Water||5 Cup (80 tbs)|
|Olive oil||1⁄2 Cup (8 tbs)|
|Burghul||1 Cup (16 tbs)|
Boil the lentils in the water until soft.
Fry the onions in the oil until very dark brown (practically black).
Add the bur'ghul to the cooked lentils and bring to a boil.
While boiling slowly add the hot oil from the onions.
Cover and simmer slowly.
Set the drained, browned onion rings aside and when dry and crisp, crush into a paste.
Mix the onion paste into the simmering lentil and bur'ghul mixture.
Continue to simmer until bur'ghul is soft for approx 1 1/2-2 hours.
The soup must be stirred regularly while cooking to prevent it sticking to the bottom, and boiling water may be added if required to keep a thick, creamy consistency.
Adjust salt to taste.
Variation - Puree the soup and add salt to taste.
Calories 386 Calories from Fat 166
% Daily Value*
Total Fat 19 g28.8%
Saturated Fat 2.6 g13.1%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 978.3 mg40.8%
Total Carbohydrates 45 g15%
Dietary Fiber 15.6 g62.3%
Sugars 3.7 g
Protein 12 g24.3%
Vitamin A 0.3% Vitamin C 10.8%
Calcium 4.3% Iron 18.3%
*Based on a 2000 Calorie diet